Karnataka Style Aralu Sandige Recipe – Puffed Paddy Fryums
Aralu Sandige, also known as Puffed Paddy Fryums, is a delightful snack from Karnataka, often served as an accompaniment to traditional South Indian meals. These crispy, crunchy treats are made from puffed rice (aralu), sabudana (tapioca pearls), and ash gourd, all brought together with a spicy and aromatic blend of green chilies, cumin, and coriander. Perfect for deep-frying whenever you crave a crispy snack, these fryums add texture and flavor to your meals.
In this recipe, we’ll walk you through the step-by-step process to create these savory, crispy delights right at home. Enjoy making this iconic Karnataka snack, whether you’re preparing it for a special occasion or simply as a part of your everyday meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Puffed rice (Aralu) | 10 cups |
| Sabudana (Tapioca Pearls) | 1/2 cup |
| Vellai Poosanikai (Ash gourd / White Pumpkin) | 1 cup (de-skinned & finely chopped) |
| Green chilies (Paste) | 4 (fresh or as per spice preference) |
| Fresh coriander leaves (Dhania) | 1 small bunch |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Asafoetida (Hing) | A pinch (optional) |
| Salt | To taste |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 40 kcal |
| Protein | 1.2 g |
| Fat | 0.5 g |
| Carbohydrates | 8.6 g |
| Fiber | 0.5 g |
| Sodium | 50 mg |
(Note: Nutritional values are approximate and based on 1 serving. Adjustments in ingredients may change values.)
Preparation Time: 60 minutes
Cooking Time: 5 minutes
Total Time: 65 minutes
Servings: 25
Instructions:
-
Prepare Ash Gourd:
Start by deskinning the ash gourd (vellai poosanikai). Remove the seeds and soft inner portion, then finely chop the firm, flesh portion. Set this aside. -
Cook Sabudana:
Pressure cook the sabudana (tapioca pearls) in a small cooker for 1-2 whistles. Alternatively, you can cook it directly in a pan, but ensure to drain out any excess water once it’s cooked and soft. If using a pressure cooker, allow the sabudana to cool before use. -
Prepare the Mixing Bowl:
Take a large mixing bowl and combine the cooked sabudana, finely chopped ash gourd, green chili paste, chopped coriander leaves, cumin seeds, a pinch of asafoetida (hing, optional), and salt. Mix all the ingredients thoroughly to create a spicy and aromatic base for the fryums. -
Dampen the Puffed Rice:
In another large vessel, add water. Gradually add the puffed rice (aralu) to the water, little by little, to dampen it. Be careful not to soak it too much, as you want the puffed rice to remain light and fluffy. Once added, gently press it between your palms to squeeze out any extra water. -
Combine with Spice Mixture:
Add the dampened puffed rice to the mixing bowl with the sabudana mixture. Continue adding in small batches, ensuring each portion of puffed rice is mixed thoroughly with the spice and vegetable mixture. Use your fingertips to gently combine everything, avoiding adding extra water or applying too much pressure. -
Shape the Sandige:
Lightly wet your hands, then take a small portion of the aralu sandige mixture and press it gently into your palm to form a small, flattened ball. Shape the mixture into a pyramid-like shape, pressing it gently against the sides of the vessel. Carefully place each formed piece on a lightly greased tray or plastic sheet. -
Sun Dry the Sandige:
Once all the pieces are shaped, place the tray or sheet under direct sunlight. Allow them to dry for 1-3 days, depending on the weather, until they are completely dry and hardened. If you’re unable to sun-dry, you can also dry them in a dehydrator or use low heat in an oven. -
Store the Sandige:
Once fully dried, store the Aralu Sandige in an airtight container to keep them fresh for several weeks. You can also store them for longer periods, making this an excellent snack to prepare in advance. -
Deep Fry and Serve:
When you are ready to enjoy your crispy Aralu Sandige, heat oil in a deep frying pan. Once the oil is hot, drop the fryums in small batches and fry until they puff up and turn golden brown. Remove them from the oil and drain excess oil on a paper towel. -
Serving Suggestions:
Serve these crispy Aralu Sandige as a side with South Indian meals like steamed rice, or enjoy them as a standalone snack. Pair with other classic dishes like North Karnataka Style Nuggekai Kharbyaali (a groundnut and dry chutney dish) and Carrot and Beans Poriyal (a sautéed vegetable stir-fry) to make a well-rounded meal.
Pro Tips:
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Sun-Drying Tip: Ensure you dry the sandige in a dust-free environment for the best results. If the weather doesn’t permit sun-drying, you can opt for an oven or dehydrator method at a low temperature.
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Spice Adjustments: You can adjust the amount of green chili paste according to your preference for spiciness. For a milder version, reduce the amount of chili paste.
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Flavored Varieties: Feel free to experiment with other spices like black pepper or fennel seeds to create your own variations of Aralu Sandige.
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Storage Tip: Store in a cool, dry place in an airtight container to maintain the crispiness for longer periods.
Final Thoughts:
Karnataka Style Aralu Sandige offers a crunchy, flavorful snack that’s perfect for deep-frying and serving with a variety of South Indian meals. This recipe showcases the simplicity and versatility of puffed rice, sabudana, and ash gourd, making it a unique addition to your kitchen repertoire. Whether you’re preparing a festive meal or craving a light snack, these fryums will undoubtedly delight your taste buds with their crispy texture and bold flavors.
